Oh my gosh, summer just tastes better when you leave the oven off, right? I’m convinced the secret to capturing pure sunshine on a plate is throwing vegetables right onto hot grates. Forget soggy cucumbers or boring lettuce; we are making the most ridiculously flavorful Grilled Zucchini Salad you will ever try. Seriously, this is my absolute go-to for everything from busy Tuesday nights to huge backyard cookouts. The best part? Grilling takes that mild zucchini and turns it smoky and slightly sweet! It’s ready faster than the kids can finish asking what’s for dinner, I promise.
Why You Will Love This Grilled Zucchini Salad
Honestly, I keep this recipe on repeat all summer long because it just checks every box. I mean, who doesn’t want less time standing over a hot stove? It’s the perfect little taste of the Mediterranean without being fussy.
- It’s ridiculously fast! Dinner side dish in under 25 minutes, tops.
- That smoky char from the grill elevates simple zucchini so much.
- The dressing hits that perfect tangy, herbaceous note every time.
- You barely need any dishes—we’re talking one grill and one whisking bowl!
See? Easy peasy, lemon squeezy. It’s the perfect vibrant pop of green on your plate.
Essential Ingredients for the Perfect Grilled Zucchini Salad
This salad is so simple because it lets the fresh ingredients shine! You don’t need a ton of fancy stuff, just the right quality items. When you’re making something this minimalist, trust me, using good olive oil makes a huge difference. We’re using simple pantry staples here—don’t worry about special shopping trips.
Here is exactly what you need to gather for your simple, smoky salad:
- 3 medium zucchini, sliced lengthwise into 1/4-inch thick pieces.
- 2 tablespoons good quality olive oil (divided).
- 1/4 cup red wine vinegar.
- 1 teaspoon Dijon mustard.
- 1 clove garlic, minced super fine.
- 1/4 cup fresh parsley, chopped enthusiastically.
- 2 tablespoons fresh mint, chopped—don’t skip the mint, it’s bright!
- Salt to taste.
- Black pepper, freshly cracked if possible.
That vibrant green mix of herbs is going to wake up those grilled vegetables! If you needed a bolder, herby kick in your life, you might want to check out how I use herbs in this chimichurri sauce, but for this salad, we need delicate freshness.
Ingredient Notes and Substitutions
You can totally play around with the dressing a little bit. If you run out of the red wine vinegar, a good quality balsamic works just fine; it makes the dressing a little sweeter, which is lovely. And I know the recipe looks simple, but if you happen to have some shaved Parmesan cheese—you know, the hard stuff—sprinkle it over the top right before serving. It adds the best salty bite!
Step-by-Step Instructions for Making Grilled Zucchini Salad
Okay, let’s get these zucchini slices looking beautiful! This salad really comes together super fast once you get the slicer out. First things first, take your three medium zucchini and slice them up lengthwise. I aim for about 1/4-inch thickness—you want them thin enough to cook through but thick enough not to fall apart on the grates. Trust me, floppy zucchini is no fun!
Next, grab just 1 tablespoon of that olive oil and brush it lightly over both sides of the slices. Season them simply with salt and pepper before they hit the heat. While you are prepping that, get your grill heating up to medium-high. Seriously, let that thing preheat for at least ten minutes before you even think about laying the veggies down.
The actual grilling part only takes about 3 to 4 minutes per side. You are looking for those gorgeous dark grill marks! Once they have those lovely stripes and they feel tender-crisp—not mushy, please!—pull them right off the heat and let them chill out on a plate for a minute while you whip up the dressing. This quick cool-down keeps them from steaming themselves into oblivion.
For the dressing, just a quick whisking job in a small bowl: mix the remaining olive oil with the red wine vinegar, that Dijon mustard for tang, and your finely minced garlic clove. Once the zucchini is cool enough to handle, toss it gently in your serving bowl with the dressing. Then, shower it with all that gorgeous chopped parsley and mint. Give it one final, gentle toss to combine everything!
Grilling Tips for Optimal Grilled Zucchini Salad Texture
The texture is everything here; we want smoky flavor, not zucchini soup! So, you absolutely must have a hot grill. High heat sears the outside quickly, giving you those beautiful char lines and locking in some of the natural moisture. If your grill’s too cool, the zucchini will just sweat out its water content—nobody wants that sad result.
Make sure that thin layer of oil is applied evenly; that stops sticking and helps those beautiful grill marks develop. Don’t overcrowd your grates either! If you pile them too high, the temperature drops, and you’re back to the steaming issue. Cook them fast, flip them once, and pull them off right when they still have a little structural integrity left. If you love grilling vegetables, you should check out my tips for getting perfect skewers over here: grilled vegetable brochette!
Tips for the Best Grilled Zucchini Salad
Okay, you’ve grilled the zucchini, you’ve mixed the dressing—now here are the little secrets that take this from a good side dish to the one everyone asks for at every single gathering!
First, and this is huge: don’t salt the zucchini slices until *after* they come off the grill. If you salt them raw, they will weep out all their good moisture onto the cutting board before they even see the flame. We want that water trapped inside for tenderness! Salt them right after they come off the grill and are tossed with the dressing.
Second, be sure you toss this gently when combining everything. Zucchini is delicate once it’s cooked. If you stir it like you’re making cement, you’ll end up with bruised, watery mush instead of distinct, char-kissed pieces. A rubber spatula is your friend here; fold those herbs and dressing in lightly.
Also, it’s called a salad, but it absolutely does not need to be piping hot. It’s actually best when it’s served just slightly warm or even at room temperature. This gives the vinaigrette time to really soak into the grilled vegetable and marry all those herbaceous, smoky flavors together. If you’re making it way ahead of time, just keep the dressing separate and toss about 30 minutes before serving.
If you happen to make extra (which happens less often than I’d like!), this keeps surprisingly well cold for leftovers. For more ways to use up summer squash without baking, I always suggest checking out this quick roasted zucchini recipe. It’s a completely different vibe, but just as easy!
Serving Suggestions for Your Grilled Zucchini Salad
This vibrant, smoky salad is so versatile, but it truly sings when paired with something hearty from the grill. It’s like the unofficial side dish of summer cookouts!
I always serve this alongside simple grilled proteins. Think thick, marinated chicken breasts or maybe some beautifully seared salmon. Because the dressing has that lovely red wine vinegar tang, it really cuts through richly flavored meats perfectly.
If you are going fully Mediterranean, it’s amazing next to homemade lamb kofta or even just some halloumi cheese sticks on the side. For a richer main that still keeps that fresh tone, try serving it next to homemade pork Milanese—the herbs and lemon just match up so well!
Storage and Reheating Instructions for Grilled Zucchini Salad
Since this salad relies so much on that tender-crisp texture, it’s definitely best eaten the day you make it, but leftovers are still good! Make sure you store any extra Grilled Zucchini Salad in a tightly sealed, airtight container right in the fridge. I wouldn’t recommend trying to reheat it, though—zucchini gets super soft when you warm it back up here.
Honestly, the best way to enjoy the leftovers is straight from the fridge the next day! The vinegar dressing soaks in more overnight, making the flavors even deeper. It’s delicious cold!
Frequently Asked Questions About Grilled Zucchini Salad
I get so many questions about switching things up in this recipe, which I love! It just proves how popular this simple vegetable side dish is. If you have a lingering question, chances are it’s answered right here before you even have to ask!
Can I use other summer squashes in this recipe?
Yes, absolutely! If you have yellow squash or pattypan squash lying around, you can use those interchangeably with the zucchini. Just try to keep the thickness consistent—aiming for that 1/4-inch thickness for all your summer squash pieces helps them cook evenly on the grill. It makes a wonderful mix, too!
Can I prepare the vinaigrette ahead of time?
Oh, you totally can! I often make the light dressing the day before when I’m prepping for a big BBQ. Keep it refrigerated, but remember that the Dijon mustard and garlic might settle slightly. Just give that dressing a really good whisk before you pour it over your grilled vegetables. It saves so much time the day of!
How long does it actually take to grill the zucchini?
If your grill is properly preheated to medium-high, you’re looking at maybe 3 to 4 minutes on the first side and another 3 minutes on the flip side. It goes fast! I like slightly firmer *zucchini salad* pieces, so I don’t overcook them. Less time means you keep more of that great texture.
What if I don’t have a grill? Can I roast the zucchini instead?
If you’re stuck inside or it’s pouring rain, you can definitely roast it! Preheat your oven to 400 degrees Fahrenheit. Toss the seasoned slices with olive oil and spread them in a single layer on a baking sheet. Roast for about 15 to 20 minutes, flipping halfway, until they get those caramelized edges. It won’t have the exact smoky flavor, but it’s still a fantastic roasted zucchini side dish!
Estimated Nutritional Information for Grilled Zucchini Salad
Now, I know we’re not making this salad for the macros, but I always like to give you folks a little heads-up on what’s in the bowl, especially since it’s so light and fresh. This Grilled Zucchini Salad is wonderfully low-calorie, which is just a bonus to how amazing it tastes!
Here is a rundown of the estimated nutrition, based on serving four people:
- Serving Size: 1 serving
- Calories: 110
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Protein: 2g
- Sodium: 150mg
Just keep in mind, this is based on the general measurements for the zucchini, the olive oil, and the vinegar dressing. If you decide to be generous with the olive oil—and trust me, I often do—or if you add grated Parmesan cheese like I sometimes crave, those numbers will jump up just a little bit. But overall, it’s a fantastic, light side dish that won’t weigh down your plate!
Share Your Experience with This Grilled Zucchini Salad
That’s it! Now you have the secrets to my absolute favorite summer side: the unbelievable Grilled Zucchini Salad. I truly hope you get to fire up the grill this week and try it out because it’s just so unbelievably satisfying with minimal effort.
When you make this, I would absolutely *love* to hear what you thought! Did you use the balsamic swap? Did you add Parmesan cheese like I suggested? Drop a comment down below and let me know how it went. Knowing I helped you make an easy, delicious summer side is honestly the best reward!
If you manage to snap a picture of those beautiful grill marks, please share it on social media and tag me! Tagging helps me see all the wonderful things you’re cooking. Happy grilling, everyone, and enjoy every smoky, herby bite!
Print
Grilled Zucchini Salad
- Total Time: 20 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple salad featuring grilled zucchini, fresh herbs, and a light vinaigrette.
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Slice the zucchini lengthwise into 1/4-inch thick pieces.
- Brush the zucchini slices lightly with 1 tablespoon of olive oil and season with salt and pepper.
- Preheat your grill to medium-high heat.
- Grill the zucchini for 3-4 minutes per side until grill marks appear and the zucchini is tender-crisp. Remove from grill and set aside to cool slightly.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, and minced garlic.
- Place the grilled zucchini in a serving bowl.
- Pour the vinaigrette over the zucchini.
- Add the chopped parsley and mint. Toss gently to combine.
- Season with additional salt and pepper if needed before serving.
Notes
- You can substitute balsamic vinegar for red wine vinegar if you prefer a sweeter dressing.
- For extra flavor, add shaved Parmesan cheese just before serving.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 3
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Keywords: grilled zucchini, zucchini salad, summer salad, vegetable side, light dressing